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Servings: 12

Weight Watcher Smart Points: 9

Preparation Time: 15 Minutes

Cooking Time: 100 Minutes

Ready In: 115 Minutes

Ingredients

  • 300 grams ( - 3 cups) almond meal or almond flour
  • 1 teaspoon gluten-free baking powder
  • 2 cups fresh cranberries (4¾ dl)
  • 3 eggs
  • 215 grams (1 cup) caster or granulated sugar
  • zest of 2 other oranges
  • 2 oranges

Instructions

  1. Preheat your oven to 340°F/170°C
  2. Spray a round 8" / 22cm springform pan with baking spray to grease
  3. Line the base with parchment paper.Put the oranges in a pot and cover with cold water
  4. They will float a little, though
  5. Bring to a boil over medium heat and cook for 15 minutes
  6. Drain and then cover the oranges with cold water again and boil another 15 minutes
  7. Rinse with cold water and let cool for 10 minutes or until you're able to cut them without burning your hands
  8. Coarsely chop the oranges and remove any seeds.Process the orange pieces in the bowl of your food processor until smooth
  9. Add the zest of two oranges and give it another whirl.In a large bowl, beat the eggs and sugar together using an electric mixer
  10. Beat until pale and thick and then gently fold in the orange, almond meal and baking powder
  11. Then fold in half of the cranberries.Pour into the prepared pan, sprinkle the over half of the cranberries over the top of the batter, and bake for 1 hour or until a toothpick inserted in the middle comes out clean
  12. Cool completely in the pan before cutting.

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